Active Time

　　10 min

　　Total Time

　　35 min

　　There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.

　　

Ingredients

Makes 6 servings

　　6 large eggs

　　1 cup whole milk

　　1/4 teaspoon black pepper

　　Rounded 3/4 teaspoon ground nutmeg

　　3/4 teaspoon salt

　　1 cup grated sharp Cheddar

　　1/3 cup grated Parmigiano-Reggiano

　　3 tablespoons olive oil

　　1 large shallot, chopped

　　1 (1-lb) bag frozen hash browns, thawed in a microwave oven

　　1 (10-oz) box frozen chopped broccoli, thawed

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Whisk together eggs, milk, pepper, nutmeg, and 1/4 teaspoon salt until combined, then whisk in Cheddar and 3 tablespoons parmesan.

　　

Step 3

Heat oil in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until browned, about 3 minutes. Add hash browns and remaining 1/2 teaspoon salt and cook, stirring occasionally, 3 minutes. Spread potatoes evenly in skillet and cook, undisturbed, 2 minutes. Remove from heat and spread broccoli over potatoes, then pour in egg mixture. Sprinkle with remaining parmesan. Bake until set 2 inches from edge but still slightly wobbly in center, 12 to 15 minutes.

　　

Step 4

Turn on broiler. Broil 4 to 5 inches from heat until top is set, puffed, and golden brown.